Hardcover: 488 pages
Publisher: H.F.Ullmann Publishing Gmbh; Tra edition (November 1, 2010)
Product Dimensions: 10.9 x 1.6 x 12.5 inches
Shipping Weight: 7 pounds
Average Customer Review: 4.1 out of 5 stars See all reviews (15 customer reviews)
Best Sellers Rank: #959,736 in Books (See Top 100 in Books) #289 in Books > Cookbooks, Food & Wine > Asian Cooking > Chinese #9107 in Books > Cookbooks, Food & Wine > Regional & International
This is my first review and one I felt compelled to write given my disappointment. I love cooking and informally collect ethnic cookbooks. My favorite cuisine is Chinese. (It is after all the Jewish national cuisine). I anxiously looked forward to this addition to the Culinaria series. I can't honestly say the Culinaria books have the best or most authentic recipes, but they are beautiful and always delve interestingly into FOOD CULTURE. "China: cuisine, country, culture" should have been more accurately titled "culture, country, cuisine". The food clearly gets a back seat. It is certainly a beautiful book worthy of a coffee table display. It is replete with panoramic photos and delves into the lives and eating habits of workers, students, the offerings of street foods etc. However it also seems to miss the mark entirely. I would have expected sections denoting the classic cooking techniques-stir frying, red cooking, steaming etc. I would have liked whole sections devoted to the manufacture and culture of Soy sauce and bean curd, various types of noodles (as Culinaria Italy does with cheese, olive oil and wines). Astonishingly, there is nothing about the preparation of classic Peking duck or even the secrets of the sumptuous Cantonese roast ducks that hang invitingly in the windows of authentic restaurants. I would have expected an entire section foldout with pictures of dozens of various dim sum and their preparation. Instead there are several scattered recipes (ala generic Good Housekeeping) for "pork dim sum" and "shrimp dim sum"! I couldn't even find a recipe for won ton soup, no less its myriad variations. I kid you not. None of the recipes are identified by their local names neither phonetic or in classic Chinese script.
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